Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.
If you’re looking for a show-stopping appetizer or vegetarian main course, this savory galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta and goat cheese, it’s the ultimate combination of sweet and savory flavors. It’s my go-to dish to bring to pot-lucks and holiday gatherings, and it’s also a lovely weeknight dinner (all of the components can be made ahead). You’ll need to start by making a batch of this Foolproof Pie Dough, which can be made gluten-free (and nobody will know). The dough can be made months ahead! If it has been in the refrigerator overnight, let it sit at room temperature for 10-20 minutes to soften slightly before rolling. If it starts to crack immediately it’s too cold (conversely, if it feels sticky it’s too warm). You can also make the butternut squash and kale ahead, or even use leftover cooked vegetables. I love to garnish this galette with Crispy Fried Sage Leaves, which only take minutes to make and lend color and crunch.
This gluten free apple cake recipe is a game changer. The easy cake has a supremely moist texture with a cinnamon-spiced flavor, and it’s made with just almond flour and honey (making it a paleo apple cake!). It gets moisture from just grated apple, applesauce and honey—there’s no oil, butter or dairy in this cake. In other words, it’s a healthy apple cake, but you'd never know it. Be sure to fully bake the cake—it should be well browned on the edges and on top. Serve it on its own, or dollop it with whipped cream, coconut whipped cream or vanilla ice cream.
These gluten-free pie recipes are flaky, buttery and foolproof, perfect for special occasions, holidays or everyday!
This gluten free baked donuts recipe is a cinch to make and results in fluffy, tender cake donuts—no frying required! The batter comes together in minutes (no yeast or kneading of dough), and you can transform it into cinnamon sugar donuts or glazed donuts. This easy Maple Glaze is my family’s favorite glaze, although you can use any glaze recipe you like. The cinnamon sugar donuts get brushed with apple cider before coating, helping the sugar mixture to stick, but for a richer donut you can brush them with melted butter instead. If you prefer to do a mix of cinnamon sugar and glazed donuts, make half of each topping. Be sure to check out the Tips below and this step-by-step video!
This homemade grain free granola recipe is a game changer. It results in crunchy, sweet clusters that are totally irresistible. You’d never know that it’s a sugar free granola (meaning it’s gluten free, paleo and keto friendly!). The granola is sweetened with monk fruit sweetener, which is an all natural zero-sugar sweetener. However, you can use sugar, maple syrup or honey if you prefer. The secret to getting crunchy clusters is to make the granola in a food processor—this breaks down the ingredients and helps them stick together. Serve the high-protein granola straight out of hand as a snack, or with your favorite milk or yogurt for breakfast.
This is seriously the best zucchini bread, and nobody will know that it’s gluten free, dairy free and naturally sweetened! You can use any size zucchini you have (even those humungous ones you find in your garden), or summer squash for this recipe. If your zucchinis are large, avoid the seeds (shred around them on a box grater, or discard the seeds and shred the squash in a food processor). Be sure to use a gluten-free all-purpose flour that contains xanthan gum (I use Bob’s Red Mill 1-to-1 Flour). The bread is delicious on its own or with softened butter and a sprinkle of flaky sea salt. To transform it into dessert, top it with a scoop of vanilla ice cream!
These baked tomatoes are inspired by panzanella salad (a.k.a. bread salad) and have an incredible flavor. Whole tomatoes are stuffed with toasted bread cubes, melted cheese, fresh basil and garlic. The bread soaks up the flavors and turns crispy on top. You’ll need a rustic loaf or baguette to make the bread cubes—you can use regular or gluten free bread. Be sure to use a firmer style tomato with fleshy walls (some heirloom varieties have a loose structure and thin walls, and they’ll fall apart when baked). Pair the tomatoes with grilled meats or fish, or serve them with this simple Green Salad or Stuffed Zucchini for a light lunch!
These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!
This is a quick and easy but flavor-packed side dish. Hoisin sauce lends a rich, sweet-and-salty flavor and creates an irresistible glaze for baby bok choy (if you’re gluten-free like me, use a gluten-free hoisin). Serve the bok choy alongside this Miso-Glazed Salmon, Seared Ahi Tuna, Sushi Rice, Stir-Fries or any of your favorite Asian-inspired dishes.
These lamb flatbread pizzas feature savory ground lamb, a bright mint pesto, creamy Greek yogurt and feta. The Mediterranean inspired pizzas are easy to make using store-bought naan breads or these Gluten Free Flatbreads (you can make the flatbreads ahead and freeze them). You’ll need to start by making a batch of this Mint Pesto, which can be made the day before. A handful of fresh arugula gives the pizzas a fresh kick when they come out of the oven. These are the perfect weeknight dinner or party appetizer!
These easy gluten free Easter desserts will appeal to everybody at your table, whether or not they can eat gluten!
This broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!
These gluten free, vegan flatbreads are tender and flaky, with a delicious flavor that’s perfect for scooping up curries, dips, stews and salads. You can also transform them into flatbread pizzas (see the Notes below)! Full-fat canned coconut milk lends a subtly sweet flavor as well as helps keep the flatbreads moist (be sure to stir the milk well before using, but it’s okay if it’s lumpy). While flipping the breads takes practice, don’t fret if they break. They’ll still taste delicious, no matter what size they are (don't miss my step-by-step video, where I show you how to form and flip the breads). Some of the flour might start to burn in the pan when cooking—if that happens just wipe it out with a damp cloth between batches.
These savory cheese scones are crispy on the edges, buttery in the middle, and they get a pop of brightness from green onions. Cornmeal keeps the scones tender and provides a pleasant crunch, while a hint of granulated garlic lends depth of flavor. You can use either regular all-purpose flour or a 1-to-1 gluten free flour blend (I recommend Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure). Serve the scones on their own, as a side dish, or as part of a picnic lunch!
Over 20 easy-to-make, mouthwatering gluten free Christmas desserts that EVERYBODY at the table will love! Perfect for all the holidays.
From sides to appetizers to desserts, these easy, flavor-packed gluten free Thanksgiving recipes will appeal to ALL eaters at your table!
This healthier gluten free banana cake is the ultimate snack cake or celebration cake. It’s rich and moist, and you’d never know it’s gluten free, grain free and dairy free! Slather it with a 2-ingredient chocolate frosting or this Maple Cream Cheese Frosting (you’ll need a half batch of the cream cheese frosting). The cake tastes better with time, so go ahead and make it a few hours (or a day) in advance. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.
This creamy cilantro lime dressing is vibrant and bright with garlic, lime juice and jalapeño. Greek yogurt provides creaminess (or you can use vegan mayonnaise for a dairy-free version), and a touch of honey provides sweetness. Drizzle the dressing over these Healthy Taco Salads, or over crunchy green salads, grain bowls, grilled vegetables and more (see the Tips below!).
These gluten free almond thumbprint cookies have an irresistible marzipan-like flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally paleo and dairy-free, and they can easily be made vegan! The vegan cookies are made with a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for at least 15 minutes, or until slightly thickened (it will look viscous). The healthy cookies are a delicious everyday treat, and they're also fabulous for the holidays!
This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake! An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.